These pita sandwiches stuffed with crabmeat are wonderful and perfect for the coming holidays!
At a glance
6 1/2 oz. fresh crabmeat, picked clean or canned crabmeat, drained
1/4 cup light mayonnaise
1 tbsp. freshly grated parmesan cheese
1/4 tsp. hot pepper sauce (of course we didn't use any)
8 mini whole wheat pita bread, cut crosswise in half dill sprigs, for garnish
Mix crabmeat, mayo, Parmesan cheese and pepper sauce.
Fill pita bread pockets evenly with crab mixture.
Top each with dill sprig.
Prepare as directed, substituting 16 thawed frozen miniature Phyllo shells for the 8 halved miniature pita rounds.
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